Lemon Poppy Seed Dolphins

Port Washington has an independent book store called The Dolphin Book Shop. According to a sign in an empty, prime location on Main Street, The Dolphin Book Shop is moving from its you hardly know its there current location to its new home smack in the center of town, on the water - a really great location.

While they're busy scraping the David Yurman logo off the window and readying our new beautiful book store, I've been busy developing what I think are "Mommy, can we go to the dolphin cookie store now?" cookies for their new location.

I assumed the shop would be actively seeking out a signature cookie for their new home.

Unless someone wants to come over and cut out these buggers or order me a custom dolphin die cut cookie cutter template, this is going no further than this post.

I did create a great variation of Grandma Rae's Möhn Kichel. It uses whole wheat pastry flour, (remember this was intended for venue where people read about things. And whole wheat flour was never mean to you, was it?) some organic lemon rind and lemon extract.

You can use a cookie cutter or a pizza cutter, crimped or not crimped.

Don't limit yourself to dolphins.  If you have a turtle shape, use it and call them Lemon Oil Spill Cookies.

So, rather than sweat the small stuff, my new dream is to write a cookbook:
365 Ways to Bake Möhn Kichel. 

Lemon Poppy Seed Dolphins

Lemon Poppy Seed Dolphins

Blue Heron Kitchen

Ingredients: 

3 eggs, size large, room temperature

1 cup granulated sugar

1 tsp. lemon zest (organic lemon preferred)

1 cup canola oil

1 tsp. lemon extract

¼ cup room temperature water

1 Tbsp. baking powder

2 1/2 cups unbleached all-purpose flour

2 cups whole wheat pastry flour

1.25 oz poppy seeds

Procedure:

Preheat oven to 350º F., line 4 cookie sheets with parchment or Silpat.

In a bowl, whisk together the baking powder and flours and set aside.

In a separate bowl, mix the lemon zest into the cup of sugar and set aside.(The oils from the zest will flavor the sugar.)

In the bowl of a Kitchen Aid, fit with a paddle attachment (get a beater blade - you'll never stop beating it), beat the eggs, oil and lemon zested sugar until thick.  Add the lemon extract and mix. Add the water, mix, and then, the poppy seeds. Mix.

Add the dry ingredients and blend on low speed.  Finish mixing by hand.  You can flatten the dough on a lightly floured board and wrap in plastic wrap and refrigerate until you are ready to roll and cut.

On a flour coated surface, roll out between 1/8”-1/2” thick and cut, with a cookie cutter or pizza cutter(or a knife!)into squares or rectangles.

Place on parchment lined cookie sheets and “bake until golden brown”, about 10-15 minutes.

Yield varies depending on size of cookie. 

peace, love and smooth sailing,

jane